Walnut & Coconut Porridge, grain-free


A few of my friends have made gluten free porridge with ground nuts and seeds. First I saw it on Ricki’s site , then a few days later Elana made it, followed by Carrie . The original recipe comes from Andrea Nakayama and Andrea Livingston —all fabulous women. I decided to make yet another yummy variation using mostly walnuts and sweetening with pureed dates. We are all thrilled with the results — and how often do you find a recipe that the whole family will eat? =) 

For about a month now Ashley and I have been 100% grain-free. I’m not going to call it “Paleo” or “GAPS” because I’m sure we aren’t following either of those diets exactly, but we are very close. As you know we have been mostly grain-free for what, two years now? I forget. But we began eating fewer and fewer grains because Ashley and I have trouble digesting them (and all those store-bought enzymes can get pretty expensive, am I right?).

Additionally, something happened that made me sit up and take notice. We hadn’t had any grains (and by grains I mean gluten-free grains of course!) for a couple days. Then I made chicken noodle soup with our favorite Tinkyada pasta for lunch. Shortly after eating the pasta Ashley became so spaced out that all she could do was sit on the couch and stare straight ahead for like two hours. Poor B.

That’s when I decided that Ashley and I would go 100% grain-free, at least for a few months. I haven’t really decided if and when and how I may let either of us try (GF) grains again. We’ll see. However, Zoe and Andy have been sneaking (GF) grains, and they have no reactions of any kind. 

This nut and seed porridge is such a terrific substitute for oatmeal or cream of rice. And it takes far less time to make! I hope you love it too.

Grain-Free Porridge

Add to bowl:
6 pitted dates (or more as desired)
1 & 3/4 cup water

Let dates and water soak overnight.

In the morning, add to blender or food processor:
1 cup walnuts
1/2 cup unsweetened shredded coconut
1/4 cup pumpkin seeds (Note: These pumpkin seeds are salted. If your pumpkin seeds are not salted, add a few pinches of sea salt)
1/4 cup almond meal
2 tbsp Chia Seeds
2 tsp cinnamon

Puree until it is finely ground. I like to go until it starts clumping together.

Add the ground nut and seed mixture to a pot, or divide between cereal bowls.

Add soaked dates and their soaking water to the blender or food processor.

Puree until smooth.

Heat the date puree until it just begins to boil.

Pour the hot date water over the nut and seed mixture and stir.

The more liquids you add the thinner it will be.

♥, Kelly


  1. says

    I LOVE your version of this porridge!! And it looks so spectacular, too. I am having this asap!! And I’m thrilled that my post led you to this variation (and that there’s now another recipe we share!).

  2. says

    Ok I have no experience with GAPS or Paleo, so this may be a silly question, but how do you eat this type of meal and not gain weight? I never lost my pregnancy weight from 5 years ago, so I’m tackling it now. I would eat all my daily calories with just that one meal!! It looks delicious though!!!

  3. says

    This porridge was wonderful! Being pregnant, I have a tough time finding a breakfast that will fill me up, but this definitely did the trick this morning. I didn’t think ahead enough to soak the dates overnight, so I just ground up the rest of the ingredients, put a few tablespoons in my bowl, added boiling water and let it sit for a few minutes. Then I sliced a banana over the top of it. Wonderful!! It tasted so decadent. I put the rest of the ground-up porridge mix in the fridge for breakfast over the next few days. Such a wonderful, healthy and delicious recipe – and fast too!!! Thanks Kelly :)

  4. Grace says

    Hi, I just wanted to tell you I made your banana bread last weekend and it’s SO good!! I love it! Also, I have a quiche in the oven right now, based on your waffle crust quiche, only I used hashbrowns for the crust. It’s the second time I’ve made it for my family and everyone loves it!

  5. Saskia says

    Oohh–I’m looking forward to trying this. I’m on day 46 of GAPS intro and gaze longingly at my husband’s oatmeal every morning. Now he’ll be gazing longingly at my walnut and coconut porridge! Thanks, Kelly

  6. Les says

    I had this for breakfast this morning but replaced the walnuts with cashews. It was very tasty and filling. Thank you! I’ve also gone grain-free recently so I’m really looking forward to new recipes from you.

  7. Anonymous says

    This is wonderful, thank you so much. It serves my family of 3 with enough for another person, probably because it is so *rich* – in a good way :) I can’t use the cinnamon because my daughter is allergic (bummer!!), but I made it with half a bag of blueberries from the freezer (this being the off season) and we though it was fantastic with the coconut flavor. This is in our weekly breakfast rotation now!

  8. says

    Do you have a subsitute for chia and flax seeds in all your great recipes. I have no colon so they make me go more and I am allergic to eggs, gluten and dairy not so fun!!!

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